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Amino acid compositions of bakasang, a traditional fermented fish sauce from Indonesia

✍ Scribed by Frans Gruber Ijong; Yoshiyuki Ohta

Book ID: 117172147
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 184 KB
Volume: 28
Category: Article
ISSN: 1096-1127
DOI: 10.1016/s0023-6438(95)91606-7

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